Name: Country Salmon Pie
Ingredients: 150 g Flour; 100 g Grated parmesan cheese; 150 g Shortening; 55 ml Water; 500 g Canned salmon; (1 large can); 1 lg Onion; diced; 1 Garlic clove; minced; 30 ml Butter; 500 ml Sour cream; 4 Eggs; 200 g Gruyere cheese; shredded; 5 ml Dill weed; 1 ml Salt

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish	Cakes, And, Cookies	1	Servings

INGREDIENTS

150	g	Flour
100	g	Grated parmesan cheese
150	g	Shortening
55	ml	Water
500	g	Canned salmon; (1 large can)
1	lg	Onion; diced
1		Garlic clove; minced
30	ml	Butter
500	ml	Sour cream
4		Eggs
200	g	Gruyere cheese; shredded
5	ml	Dill weed
1	ml	Salt

INSTRUCTIONS

1. Preheat oven to 190 &deg;C .
2. Make parmesan crust: Combine flour and parmesan cheese. Cut in
shortening until mixture resembles size of small peas. Sprinkle with 30 ml
water. Form into a dough, adding more water as needed. Press into a 20-cm
springform pan. Bake at 190 &deg;C for 10 minutes.
3. Make filling: Saute onion and garlic in butter until onion is soft.
4. Beat sour cream and eggs until blended.
5. Drain salmon and break into bite-size pieces. Stir into sour cream
mixture along with vegetables, 150 g gruyere, crumbled dill weed, and salt.
6. Pour into baked crust; top with remaining gruyere. Bake at 190 &deg;C oven
for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and
serve.
Author's Notes: This is a country cousin to the quiche - even real men will
eat it. My mother says this is called ``country'' salmon pie because it
uses canned salmon, which is the only kind you can catch out in the
country.
Difficulty : Easy. Precision
: Measure the ingredients.
Recipe by: Moira Mallison Organization: Tektronix, Inc.  Beaverton, Ore
Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa
Montag) on Jan 10, 1998

A Message from our Provider:

“The church is prayer-conditioned.”